History of Chinese Culinary Arts (In brief)
Source : imperialpeking.com.au
Chinahasareputation as theKingdom of Cuisine. Its unique geographical environment, local producesand ingredients, local customs, cultural traditions, ethnic inheritance, and some of the popular local authentic flavors have played an important influence overthe development of Chinese Cuisineas it is today.
The Eight Cuisine of China (八大菜系) is Sichuan cuisine, Shandong cuisine, Cantonese cuisine, Fujian cuisine, Jiangsucuisine, Zhejiang cuisine, Hunan cuisine, Anhui cuisine.
During the Eastern Zhou period (770–255 BC), Chinese cuisine can distinguish between the northern and Southern dishes by the differing flavors. The characteristic of South cuisine and North cuisine begin to form during the Tang and Song Dynasties and it continues to develop until the early Qing dynasty.Shandong cuisine (Lu), Su cuisine (Huaiyang), Cantonese cuisine (Yue), Sichuan cuisine (Chuan) became the most influential cuisine and famously known as the Four Major Cuisine. During the ending era of the Qing Dynasty, Zhejiang cuisine, Fujian cuisine, Hunancuisine, Anhui cuisine began to form as the new four local cuisines, constituting the Eight Cuisine of China.
Source : ancient-origin.net
By the time of late Zhao and Confucius, the arts of the Chinese Culinary have reached certain heights. The principle of dining was discussed and judged based on aroma, taste, color, and texture. A decent meal is expected tobalance theFour Nature – hot, warm, cool and cold as well as the Five Taste – sweet, sour, bitter, salty, and pungent.
Today the Chinese cuisine has influence over many other cuisines particularly in the Asia region with local adjustment to cater to the local palate.
CLARIFICATION : Some cooking techniques are unable to be specifically translated due to there is no specificword(s)to accurately describe the true meaning of the word(s). However, the best possible translation to clarify the closes meaning are amended in this article.
